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1
Preheat the oven to 350 degrees F and lightly grease a large baking dish or roasting pan.
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2
Wash the eggplants well and cut in half lengthwise.
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3
(If eggplants are large and seedy, use a spoon or paring knife to remove the seedy portion, making sure to leave at least a 1/2-inch shell.
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4
Discard seedy flesh.)
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5
Using a fork, prick the inside well all over the cut sides.
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6
Season the eggplant with salt and pepper.
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7
Place enough olive oil to come up 1/2-inch up the sides of a large saute pan and heat until hot.
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8
Add the eggplant halves, working in batches if necessary, and cook, cut side down, until tender and golden brown, 4 to 6 minutes.
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9
Carefully turn the eggplant halves over and continue cooking on the other side until the eggplants are very tender.
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10
Using a slotted spoon or spatula, transfer the eggplants to paper towels to drain.
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11
Remove as much of the oil as possible, then place the eggplant halves, cut side up, in the prepared baking dish.
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12
Repeat if necessary with any remaining eggplant halves, adding more olive oil as necessary.
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13
While the eggplants are cooking, heat 2 tablespoons of olive oil in a large saucepan or Dutch oven and saute the beef and onions until golden brown, 6 to 8 minutes.
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14
Add 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the white wine and cook until mostly reduced, 1 to 2 minutes.
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15
Add the tomato sauce, stir to combine, and cook until sauce is thickened and flavorful, 5 to 10 minutes.
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16
Remove from the heat, stir in 1 tablespoon of the parsley, taste, and adjust seasoning if necessary.
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17
Make the bechamel: melt the butter in a small saucepan and add the flour.
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18
Stir to combine and cook until fragrant, 1 to 2 minutes; do not allow the flour to color.
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19
Working quickly, whisk in the milk until completely incorporated and smooth and cook until thickened, 4 to 6 minutes.
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20
Add 1/2 teaspoon of salt, a pinch of pepper, and 1/4 cup of the cheese.
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21
Stir, adjust seasoning if necessary, and remove sauce from the heat.
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22
Allow to stand for 1 to 2 minutes.
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23
In a small bowl whisk the eggs until smooth.
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24
Add the eggs to the hot bechamel and whisk quickly to combine.
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25
Use sauce immediately or set aside, covered, so as not to form a skin on top.
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26
When all components are prepared, turn the eggplant halves cut side up in the baking dish.
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27
If desired, hollow out some of the eggplant flesh and add to the meat sauce.
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28
Divide the meat filling evenly among the eggplant halves.
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29
Divide the bechamel topping evenly among the eggplant halves and sprinkle with the remaining cheese.
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30
Bake, uncovered, for 40 to 45 minutes or until heated through and golden brown on top.
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31
Top with more bechamel and cheese, if desired.
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32
Sprinkle with some of the remaining parsley and serve immediately.
